Preparation
1. Preparation of the leeks
- Cooking the leeks: Bring a large pot of water to a boil. Add the whole leeks and cook for about 15 minutes , until tender.
- Drain and let cool: Remove the leeks from the water, drain them well and let them cool for about 10 minutes .
2. Preparation of the béchamel
- Melt the butter: In a saucepan, melt the butter over medium heat.
- Add the flour: Add the flour all at once and mix until you obtain a smooth paste, called a “roux”.
- Add the milk: Pour in the milk little by little, whisking to avoid lumps, and leave to thicken over low heat.
- Season: Add nutmeg, salt and pepper to taste.
3. Preparation of leeks wrapped in ham
- Preheat the oven: Preheat your oven to 180°C .
- Wrap leeks in ham: Cut each leek in half lengthwise, then wrap each half in a slice of ham.
4. Assembling the gratin
- Prepare the gratin dish: In a gratin dish, pour half of the béchamel sauce to line the bottom.
- Arrange the leeks with ham: Place the leeks wrapped in ham on the béchamel.
- Cover with sauce: Cover with the rest of the béchamel, then sprinkle generously with grated comté.
5. Cooking the gratin
- Bake: Bake for about 25 minutes , until the top is golden brown and gratinated.
- Serve hot: This dish is perfect with a green salad or fresh bread for a balanced meal.
Tips and Variations
- For more flavor: You can add a pinch of thyme or rosemary to the béchamel, or even a hint of mustard for a spicy touch.
- Vegetarian variation: Replace the ham with slices of grilled vegetables (such as eggplant) or thin slices of smoked tofu for a meatless version.
- Alternative cheese: Try this dish with Gruyere or Emmental for a different, but equally gratinated, flavor.
Bon appetit! This dish is perfect to impress your guests with a warm and melting dish. Don’t hesitate to share your tips in the comments!
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